The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.
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I made this in an 6 quart Insta Pot. The only changes I made where: 1) smaller brisket (2.5 lbs), 2) because of the smaller brisket, I lowered all the liquids by half (Vinegar, broth, pureed tomato), 3) lowered the amount of garlic, onion and fennel in the pot, 4) cooked for 60 minute under pressure, followed by a 10 minute natural pressure release. Since it took about 10 minutes for the Insta pot to reach pressure, the brisket was in the pot for 80 minutes total. This came out amazing! Really the best brisket I have ever made by myself! Moist, tender and flavorful. Since it was such a small brisket, I probably could have cut the time under pressure to 45 minutes, but since it is a braise, I don't think it mattered. I have a hunch, that cooking with pressure, this kind of dish has a lot of latitude in the time department.Read More
This was AMAZING. I have never made brisket before, but my mother in law was out of town so I was in charge of the family Hanukkah dinner. I'm typically hyper critical of everything I make, but this was perfection. I forgot to add salt to the onions, but it turned out to be a happy mistake as the salt in the stock and the rub was plenty. The only difference was that I cooked it an extra hour, then it sat in the oven for about 30 minutes after I turned the oven off. We let it rest closer to 40 minutes, but the brisket was still hot. We did have to pop the veggies back into the oven for a few minutes to heat them back up, but they were delicious. My 84 year old grandfather in law said I was in charge of the brisket for all holidays from now on. Thank you! I did NOT have to add more liquid. It reduced by more than 1/2 during the cooking process, but my meat was deliciously moist and tender and the flavor was to die for.Read More